@article{Konteles2009,

title = {Effects of g- irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage},

author = {S. Konteles and V.J Sinanoglou and A. Batrinou and K. Sflomos},

doi = {10.1016/j.fm.2008.10.006 },

year  = {2009},

date = {2009-10-01},

journal = {Food Microbiology},

volume = {26},

pages = {157- 165},

abstract = {Feta, a white brine cheese, was produced and contaminated with Listeria monocytogenes. Contamination occurred either at the beginning (pre-process contamination) or at the end of Feta manufacturing (post-process contamination). In the first case the milk was contaminated with 10(3) cfu/ml, and 2 months later, in the final product, the L. monocytogenes population was approximately 10(5) cfu/g. In the second case, the brine (NaCl, 7% w/v), in which the Feta was packaged, was contaminated with 10(3) cfu/ml. Contaminated Feta samples were vacuum-packaged and exposed to irradiation doses of 1.0, 2.5 and 4.7 kGy and stored at 4 degrees C for a month. In the pre-process contaminated samples none of the irradiation doses eliminated L. monocytogenes; however the highest dose reduced the viable population to a level which is in compliance with EC regulations. In the post-process contamination, the 2.5 kGy and 4.7 kGy doses reduced L. monocytogenes counts below the detection limit. Irradiation had no effect on the texture of Feta. Irradiation at 4.7 kGy increased Feta's redness and decreased its yellowness and lightness. Sensorial analyses showed that at the 4.7 kGy dose, the aroma profile of Feta was temporarily affected, since it was restored after 30 days of cold storage. },

note = {(I F: 2.039), 26ετεροαναφορές},

keywords = {feta, g-irradiation, listeria, monocytogenes},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2008,

title = {Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean},

author = {V.J. Sinanoglou and D. Meimaroglou and S. Miniadis-Meimaroglou

},

doi = {10.1016/j.foodchem.2008.02.035},

year  = {2008},

date = {2008-10-03},

urldate = {2008-10-01},

journal = {Food Chemistry},

volume = {110},

pages = {406-413},

abstract = {The triacylglycerol (TAG) composition of edible Mediterranean molluscs (Eledone moschata, Sepia officinalis, Todarodes sagittatus) and crustacean (Penaeus kerathurus) was studied using a combination of preparative RP–HPLC and GC/MS. In S. officinalis and T. sagittatus mantle TAG, the main fatty acids were C16:0 and C18:0 while in E. moschata they were C18:1ω-9, C16:0, C20:5ω-3 and C22:6ω-3. In P. kerathurus muscle and cephalothorax TAG, the main fatty acids were C16:0, C18:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3 and C16:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3, respectively.



Thirteen TAG species were detected, the distribution of which was found to range according to the partition number from 34 to 48 for molluscs and from 36 to 50 for the crustacean. Over sixty TAG molecular structures were identified in the major TAG species. The most important in quantitative terms were long chain TAGs containing C14:0, C16:0, C18:0 as SFA, C16:1, C18:1 as MUFA and C18:2, C20:4, C20:5, C22:6 as PUFA.},

note = {(I F:3.458), 6ετεροαναφορές},

keywords = {Crustacean, fatty acids, molluscs, Neutral lipids, Triacylglycerol},

pubstate = {published},

tppubtype = {article}

}

@article{Miniadis-Meimaroglou2008,

title = {Isolation and identification of phospholipid molecular species in a wild marine shrimp Penaeuskerathurusmuscle and cephalothorax},

author = {S. Miniadis-Meimaroglou and L. Kora and V.J Sinanoglou },

doi = {10.1016/j.chemphyslip.2008.01.003},

year  = {2008},

date = {2008-10-02},

urldate = {2008-10-01},

journal = {Chemistry and Physics of Lipids},

volume = {152},

pages = {104-112},

abstract = {The concentration of TL in Penaeus kerathurus muscle and cephalothorax was 1.03 ± 0.04 (75.9 ± 0.8% of which was PhL) and 2.36 ± 0.07% (45.5 ± 0.8% of which was PhL) of the wet tissue, respectively. The phosphatidylethanolamine represented 26.4 ± 0.6% (85.6% diacyl- and 14.4% alkyl-acyl- or alkenyl-acyl-analogues) of muscle and 24.7 ± 0.2% (90.7% diacyl- and 9.3% alkyl-acyl- or 1-alkenyl-acyl-analogues) of cephalothorax phospholipids while the phosphatidylcholine represented 57.1 ± 0.6% (86.9% diacyl- and 13.1% alkyl-acyl- or alkenyl-acyl-analogues) of muscle and 47.2 ± 0.4% (89.1% diacyl- and 10.9% alkyl-acyl- or 1-alkenyl-acyl-analogues) of cephalothorax phospholipids, respectively.



The main fatty acids of phosphatidylethanolamine were C16:0, C18:0, C18:1 ω − 9, C20:4 ω − 6, C20:5 ω − 3, C22:6 ω − 3 and of phosphatidylcholine were C16:0, C18:0, C18:1 ω − 9, C20:4 ω − 6, C20:5 ω − 3. Low percentages of 2-OH C14:0 and cyclo-17:0 fatty acids were also determined. Phosphatidylethanolamine were found to contain a significantly (P < 0.05) higher percentage of polyunsaturated fatty acids compared to phosphatidylcholine. The ω − 3/ω − 6 ratio in muscle phosphatidylethanolamine and phosphatidylcholine was significantly (P < 0.05) higher to the ones of cephalothorax.},

note = {(I F: 2.861),12ετεροαναφορές},

keywords = {fatty acids, P. kerathurus, Phosphatidylcholine, Phosphatidylethanolamine, Phospholipids},

pubstate = {published},

tppubtype = {article}

}

@article{Βatrinou2008,

title = {Effect of ionising radiation on the quantification of genetically modified foods},

author = {A.M Βatrinou and D. Koraki and V.J Sinanoglou and A.D. Karagoun and K. Sflomos and V. Pletsa},

doi = {10.1080/08905430802458438},

year  = {2008},

date = {2008-10-01},

urldate = {2008-10-01},

journal = {Food Biotechnology},

volume = {22},

pages = {338–351},

abstract = {The rapid spread of Genetically Modified (GM) crops globally and the mandatory labeling of GM food and feed imposed by many countries has led to the development of relevant detection techniques. Polymerase Chain Reaction (PCR) – based methods are presently the most effective and reliable for GM detection even in processed food products. This study evaluated the effect of electron beam irradiation, used for food pasteurization, on the detection and quantification of dry GM soyabean and maize products; qualitative and quantitative (real-time TaqManTM probe) PCR analysis showed that electron beam irradiation treatment, even at a high dose (10 kGy), did not affect the traceability of transgenes.},

note = {(I F 0.558), 1ετεροαναφορά},

keywords = {detection of genetically modified organisms, Electron Beam Irradiation, real-time PCR},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2007e,

title = {Osmodehydrofreezing of tomato: from production to consumption},

author = {E.K. Dermesonlouoglou and S. Boulekou and M. Giannakourou and P. Taoukis},

doi = {10.17660/ActaHortic.2007.758.17},

year  = {2007},

date = {2007-10-26},

journal = {Acta Hortuculturae (ISHS)},

volume = {758},

pages = {159-164},

abstract = {Frozen quality of sensitive fruits and vegetables can significantly be improved by osmotic dehydration (OD) as a pre-freezing treatment due to the reduction of freezable water and/or to possible functional properties of impregnated solutes. The objective of this work was the design of a «scale-up» OD process for the pre-treatment of frozen tomato with high-DE maltodextrin syrup followed by a quality degradation study. According to results, OD caused substantial water loss and solid enrichment in tomato tissue. Based on the following comparative quality study of frozen tomatoes, the protective effect of the OD on L-ascorbic acid, lycopene and color was demonstrated. The obtained sugar enrichment and partial water removal improved the sensory characteristics of treated tomatoes when compared to untreated ones. The untreated tomatoes suffered from a detrimental texture and taste deterioration during storage. The osmotic solute addition caused freezing point depression and glass transition temperature point increase. },

keywords = {Lycopersicon esculentum, osmotic dehydration, quality characteristics},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2007d,

title = {Osmodehydrofreezing of Tomato: From Production to Consumption},

author = {E. Dermesonlouoglou and S. Boulekou and M. Giannakourou and P.S. Taoukis},

doi = {10.17660/ActaHortic.2007.758.17},

year  = {2007},

date = {2007-10-20},

journal = {Acta Hort},

volume = {758},

abstract = {Frozen quality of sensitive fruits and vegetables can significantly be improved by osmotic dehydration (OD) as a pre-freezing treatment due to the reduction of freezable water and/or to possible functional properties of impregnated solutes. The objective of this work was the design of a «scale-up» OD process for the pre-treatment of frozen tomato with high-DE maltodextrin syrup followed by a quality degradation study. According to results, OD caused substantial water loss and solid enrichment in tomato tissue. Based on the following comparative quality study of frozen tomatoes, the protective effect of the OD on L-ascorbic acid, lycopene and color was demonstrated. The obtained sugar enrichment and partial water removal improved the sensory characteristics of treated tomatoes when compared to untreated ones. The untreated tomatoes suffered from a detrimental texture and taste deterioration during storage. The osmotic solute addition caused freezing point depression and glass transition temperature point increase. },

note = {ISHS:159-164},

keywords = {frozen, Lycopersicon esculentum, osmotic dehydration, pilot-plant, quality characteristics, Storage},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2007,

title = { Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage},

author = {E. Dermesonlouoglou and M. Giannakourou and P.S. Taoukis},

doi = {10.1016/j.foodchem.2006.05.070},

year  = {2007},

date = {2007-10-17},

journal = {Food Chemistry},

volume = {103},

issue = {3},

pages = {985-993},

abstract = {Tomato slices were submitted to osmotic pretreatment in a high DE maltodextrin syrup and were subsequently frozen. The objective was to evaluate the quality stabilisation of the osmo-dehydrofrozen samples during their frozen storage over a wide temperature range from −5 to −20 °C. Colour change, total lycopene content and vitamin C (l-ascorbic acid) loss were kinetically studied, and their temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change, total lycopene and l-ascorbic acid loss being reduced by up to 64% for osmotically pretreated tomatoes, compared to the untreated samples.},

keywords = {Colour, freezing, Lycopene, osmotic dehydration, Tomatoes, Vitamin C},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2007c,

title = {Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes},

author = {E. Dermesonlouoglou and M. Giannakourou and P.S. Taoukis},

doi = {10.1016/j.jfoodeng.2005.09.026},

year  = {2007},

date = {2007-10-16},

journal = {Journal of Food Engineering},

volume = {78},

pages = {272-280},

abstract = {Quality of frozen tomato can significantly be improved by means of osmotic dehydration as a prefreezing treatment. The objective of this work was to study the effect of osmotic pretreatment with alternative osmotic solutes—glucose, a high DE maltodextrin (HDEM), oligofructose and trehalose—on the quality and functional properties of frozen tomato tissue. Colour, vitamin C content and texture characteristics of pretreated and conventionally frozen samples were comparatively measured at 3, 6, and 12 months, during storage at two temperatures, −12 and −20 °C. Sensory evaluation was also conducted. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced tomatoes show improved quality and functional characteristics for prolonged storage period. For tomato samples pretreated with glucose, HDEM, oligofructose and oligofructose/trehalose and stored at −20 °C during 12 months, the retention of initial vitamin C content was 81%, 66%, 77% and 88%, while for frozen, untreated and blanched, products it was lower (44% and 58%), respectively. Sensory evaluation showed good organoleptic quality in osmodehydrofrozen tomato slices.},

keywords = {Colour, Frozen tomato, L-ascorbic acid, Maltodextrin, Oligofructose, osmotic dehydration, Texture, Trehalose},

pubstate = {published},

tppubtype = {article}

}

@article{Lafka2007,

title = {On the extraction and antioxidant activity of phenolic compounds from winery wastes},

author = {T-I Lafka and V.J Sinanoglou and E.S Lazos},

doi = {10.1016/j.foodchem.2007.01.068},

year  = {2007},

date = {2007-10-01},

urldate = {2007-10-01},

journal = {Food Chemistry},

volume = {104},

pages = {1206–1214},

abstract = {Winery waste (from red winemaking, variety Agiorgitiko) was extracted under various conditions using different solvents. The minimum time required for ensuring maximum extraction of phenols was 180 min at a solvent to sample ratio 9:1 v/w and at pH 1.5. The antioxidant activity of solvent extracts was investigated by DPPH radical scavenging method, by determination of peroxide value on virgin olive oil and by the Rancimat method on sunflower oil. Ethanol extract exhibited the highest antioxidant activity compared to the other solvent extracts, to synthetic food antioxidants BHT, ascorbyl palmitate and to the natural food antioxidant, vitamin E. No correlation was found between antioxidant activity and total phenol content. HPLC analysis of the extracts showed that gallic acid, catechin and epicatechin were the major phenolic compounds in winery waste. Hydroxytyrosol, tyrosol, cyanidin glycosides and various phenolic acids such as caffeic, syringic, vanillic, p-coumaric and o-coumaric acids were also identified.},

note = {(I F: 3.458), 150ετεροαναφορές},

keywords = {Antioxidants, Extraction time, Grape waste, pH, Phenolics, Solvent},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2007,

title = {Microbial Population, Physicochemical Quality, and Allergenicity of Molluscs and Shrimp Treated with Cobalt-60 Gamma Irradiation},

author = {V.J. Sinanoglou and A. Batrinou and S. Konteles and K. Sflomos },

doi = {10.4315/0362-028x-70.4.958},

year  = {2007},

date = {2007-10-01},

journal = {Journal of Food Protection},

volume = {70},

issue = {4},

pages = {958–966},

abstract = {Frozen molluscs (squid, octopuses, and cuttlefish) and crustaceans (shrimp) were irradiated using a cobalt-60 gamma source, at different doses, in order to investigate the effects of gamma radiation on their microbial population, organoleptic characteristics, lipid profile, and tropomyosin content. Irradiation of shrimp and squid with either 2.5 or 4.7 kGy reduced mesophilic bacteria contamination to low or nondetectable levels, respectively, whereas irradiation of octopus and cuttlefish with the same doses reduced the bacterial population. Irradiation treatment had no significant (P > 0.05) effect on the total lipid content and the major detected classes of polar and neutral lipids, whereas it significantly (P < 0.05) increased the contents of neutral lipids in octopus mantle and in shrimp muscle and cephalothorax samples. The total fatty acid content and the omega-3: omega-6 fatty acid ration was not affected. A dose-dependent significant (P < 0.05) decrease in the ratio of polyunsaturated fatty acids:saturated fatty acids was observed. With the increase in radiation dose, redness (a) and yellowness (b) values showed a variation, whereas the lightness (L) value was significantly (P < 0.05) decreased in mollusc mantles and shrimp muscle and increased in shrimp cephalothorax. The total of color changes ( delta E) increased (P < 0.05) as the dose increased. Significant (P < 0.05) changes in textural properties were observed with radiation treatment in octopus tentacles and in squid and cuttlefish mantle. The amount of tropomyosin, which is the major mollusc and crustacean allergen in the irradiated organisms, was reduced by gamma radiation, depending on the dose. },

note = {(IF: 2.154), 14ετεροαναφορές},

keywords = {Microbial Population, molluscs, shrimp},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2007b,

title = {Kinetic modelling of the quality degradation of frozen watermelon tissue: effect of the osmotic dehydration as a pre-treatment},

author = {E. Dermesonlouoglou and M. Giannakourou and P.S. Taoukis},

doi = {10.1111/j.1365-2621.2006.01280.x},

year  = {2007},

date = {2007-05-10},

journal = {International Journal of Food Science and Technology},

volume = {42},

pages = {790-798},

abstract = {Watermelon pieces were submitted to osmotic pre-treatment in alternative osmotic solutions of glucose, oligofructose and a high dextrose equivalent (DE) maltodextrin, in order to evaluate the quality and assess the stabilisation accomplished during the subsequent frozen storage in a wide temperature range from −5 to −20 °C. Colour change and total lycopene content loss were kinetically studied, and their temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change and total lycopene loss being reduced up to 70% and 38%, respectively, for osmotically pre-treated watermelon, compared with the untreated samples.},

keywords = {freezing, Lycopene, quality, watermelon},

pubstate = {published},

tppubtype = {article}

}

@article{Garofalaki2006,

title = {Main phospholipids and their fatty acid composition in muscle and cephalothorax of the edible Mediterranean crustacean Palinurus vulgaris (spiny lobster)},

author = {T.F. Garofalaki and S. Miniadis-Meimaroglou and V.J. Sinanoglou},

doi = {10.1016/j.chemphyslip.2006.01.006 },

year  = {2006},

date = {2006-10-01},

journal = {Chemistry and Physics of Lipids},

volume = {140},

pages = {55-65},

abstract = {The total lipids of muscle and cephalothorax of Mediterranean lobster Palinurus vulgaris were found to be 1.0% and 2.4% of the wet tissue of which the phospholipids represented 66.5% and 47.5%, respectively. The main PhL saturated, monounsaturated and polyunsaturated fatty acids in muscle and cephalothorax were C16:0, C18:0, C18:1omega-9, C18:1omega-7, C20:4omega-6, C20:5omega-3 and C22:6omega-3. 2-OH C14:0 and cyclo-17:0 fatty acids were also identified though in low percentages. The main individual PhL in muscle were found to be phosphatidylcholine (53.5%), 72.0% of which corresponded to the structure of 1,2-diacyl-glycerocholine while the rest 28.0% to 1-O-alkyl-2-acyl-glycerocholine or 1-O-(1-alkenyl)-2-acyl-glycerocholine and phosphatidylethanolamine (19.3%), 75.0% of which corresponded to the structure of 1,2-diacyl-glyceroethanolamine and 25% to 1-O-alkyl-2-acyl-glyceroethanolamine or 1-O-(1-alkenyl)-2-acyl-glyceroethanolamine. Cephalothorax main PhL were found to be PC and PE (66.4% and 18.8%, respectively). In muscle and cephalothorax PC omega-3 fatty acids amounted 7.78% and 8.60%, while in PE amounted 30.77% and 23.65% respectively. Furthermore, in both tissues PhL, cardiolipine phosphatidylserine, phosphatidylinositol, sphingomyelin and lysophosphatidylcholine, were also found. },

note = {(I F: 2.861), 6ετεροαναφορές},

keywords = {cephalothorax, fatty acids, Palinurus vulgaris, Phospholipids},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2005b,

title = {Modelling and Reduction of Risk of Fresh Pork Products with SMAS: a TTI Based Chill Chain Management System},

author = {M.C. Giannakourou and K. Koutsoumanis and G.J.E Nychas and P.S. Taoukis},

doi = {10.17660/ActaHortic.2005.674.5},

year  = {2005},

date = {2005-10-22},

journal = {Acta Hort},

volume = {674},

pages = {57-62},

abstract = {The most difficult to control segment that affects directly safety and quality of chilled meats is the actual chill chain. Application of an optimised management for chilled distribution requires continuous monitoring and control of storage conditions from production to consumption. A novel chill chain management policy, coded “Safety Monitoring and Assurance System” (SMAS) is applied, allowing to give priority to products in such a way that, compared to the First In First Out (FIFO) current approach, risk at consumption time is minimized and quality optimised. The principles of the SMAS management approach of chilled products are developed and implemented, in order to prove the benefits of this system against the traditional FIFO. The two alternative policies (FIFO and SMAS) were compared for their effect on the quality of the products in terms of remaining shelf life, as well as for the impact on the microbiological risk at the time of consumption. The simulation results showed that, applying SMAS approach leads to significant decrease of the risk of listeriosis of ground pork products, lowering, at the same time, the number of spoiled products at the time of consumption. },

keywords = {FIFO, refrigerated meat, safety, shelf life, stock-rotation, time-temperature indicators},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonlouoglou2005,

title = {Mass Transport Properties of Watermelon Tissue in Osmotic Solutions and Effect of Osmotic Dehydration on Frozen Watermelon Quality},

author = {E.K. Dermesonlouoglou and M.C. Giannakourou and S. Bakalis and P.S. Taoukis},

doi = {10.17660/ActaHortic.2005.674.62},

year  = {2005},

date = {2005-10-21},

journal = {Acta Hort},

volume = {674},

pages = {481-488},

keywords = {diffusion, freezing, osmotic pre-treatment, quality},

pubstate = {published},

tppubtype = {article}

}

@article{Taoukis2005,

title = {Modelling the Effect of House Hold Chilled Storage Conditions on the Risk Distribution of Meat Products},

author = {P.S. Taoukis and M.C. Giannakourou and K. Koutsoumanis and S. Bakalis},

doi = {10.17660/ActaHortic.2005.674.56},

year  = {2005},

date = {2005-10-20},

urldate = {2005-10-20},

journal = {Acta Hort},

volume = {674},

pages = {435-440},

abstract = {Temperature profiles measured in 250 domestic refrigerators in Greece showed that there is a large variability in the storage conditions of domestic appliances. Almost 10% of the measured temperature distributions had an average temperature greater than 10°C. Temperature variation in each profile indicated that estimating microbial and pathogen growth using average temperatures could lead to erroneous results. Temperature profiles were incorporated in Monte Carlo simulations to predict pathogen and spoilage growth during storage. Simulation results showed that there is a probability that meat products could contain levels of food pathogens such as Listeria monocytogenes exceeding the relevant safety objectives before they become unacceptably spoiled.},

keywords = {domestic refrigerator, pathogen growth, Risk assessment, spoilage growth},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2005,

title = {Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain},

author = {M.C. Giannakourou and K. Koutsoumanis and G.J.E Nychas},

doi = {10.1016/j.ijfoodmicro.2004.11.037 },

year  = {2005},

date = {2005-10-19},

journal = {Int. J. Food Micro},

volume = {102},

pages = {323-336},

abstract = {The applicability of time temperature integrators (TTI) as effective tools of chill chain monitoring was assessed. Validated kinetic models of pseudomonads growth of Mediterranean, marine-cultured chilled gilt-head seabream (Sparus aurata) and full knowledge of the response of suitable enzymatic TTI are the basis of the TTI application algorithm. This scheme was evaluated through a controlled field test of exported fish, from harvest to final consumption. Response of TTI attached on different locations of packages was compared to actual temperature recording. Data that could not be obtained during the actual field test, such as microbiological or sensory tests of fish at intermediate points of the chain, were measured in a replicate laboratory study, simulating the handling of products and the real time-temperature profiles of the field test. The conducted field tests showed the applicability and usefulness of TTI monitoring of the fish chill chain, elucidating also the practical difficulties and limitations, that need to be addressed for expanding TTI use as a reliable management tool. },

keywords = {chill chain, Time Temperature Integrators},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2004,

title = {Structural analysis of ceramide-amino-ethyl-phosphonate in edible Mediterranean cephalopods},

author = {V.J. Sinanoglou and S. Miniadis-Meimaroglou, 

},

doi = {10.1556/aalim.33.2004.4.6},

year  = {2004},

date = {2004-10-02},

urldate = {2004-10-02},

journal = {ActaAlimentaria},

volume = {33},

issue = {4},

pages = {359-370},

abstract = {Sphingophosphonolipids (SPnLs) were isolated from the mantle of 3 kinds of cephalopod molluscs(Eledone moschata, Sepia officinalis, Todarodes sagittatus) of the Aegean Sea. Their structures were confirmed by a series of chemical and analytical methods such as gas chromatography, gas chromatography-mass spectrometry and electrospray mass spectrometry. They were identified as ceramide aminoethylphosphonate species. According to the phosphonate-phosphorus determination, ceramide aminoethylphosphonate components were found to represent 15.9, 10.0 and 9.2% of total phospholipids, respectively. The long-chain bases (LCB) are C16-C22 dihydroxy monoenoic and dienoic bases. The component fatty acids are mainly palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1 n-9)) and in smaller quantities eicosaenoic acid (C20:1 n-9), eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3). It is of great interest that Sepia officinalis was found to contain ceramide N-methylaminoethylphosphonate as minor phosphonolipid species.},

note = {(I F: 0.475), 2 ετεροαναφορές},

keywords = {electrospray MS, fatty acids, mollusc lipids, sphingophosphonolipids},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2003b,

title = {Stability of dehydrofrozen green peas pretreated with non conventional osmotic agents},

author = {M.C. Giannakourou and PS. Taoukis},

doi = {10.1111/j.1365-2621.2003.tb07009.x},

year  = {2003},

date = {2003-10-21},

journal = {J.Food Sci},

volume = {68},

issue = {6},

pages = {2002- 2010},

abstract = {Green peas were submitted to osmotic pretreatments in carbohydrate-salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range-down to −24°C, including the −3 to −12°C detrimental zone. Green color and L-ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Will-iams-Landel-Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L-ascorbic acid loss, being reduced by as much as 3-fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behavior of the modified osmodehydrofrozen food matrix.},

keywords = {color, freezing, green peas, L-ascorbic acid, osmotic dehydration},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2003,

title = {Kinetic modelling of Vitamin C loss in frozen green vegetables at variable storage conditions},

author = {M.C. Giannakourou and PS. Taoukis},

doi = {10.1016/S0308-8146(03)00033-5},

year  = {2003},

date = {2003-10-01},

journal = {Food Chemistry},

volume = {83},

pages = {33-41},

abstract = {A systematic kinetic study of l-ascorbic acid loss of four green vegetables was conducted in the temperature range of freezing storage. The temperature-dependence of vitamin C loss in the −3 to −20 °C range was adequately modelled by the Arrhenius equation and activation energy ranged from 98 to 112 kJ/mol for the four frozen green vegetables. The developed models were validated in fluctuating time–temperature conditions, in order to establish their applicability in the real marketing path of the commercial products. Based on the models, the nutritional level can be estimated, at any point of the freezing chain, when the full time–temperature history is available. Comparison among different green vegetables showed that the type of plant tissue significantly affects the rate of vitamin C loss. Frozen spinach was found to be the most susceptible to vitamin C degradation, peas and green beans demonstrated a moderate retention, whereas okra exhibited a substantially lower loss rate.},

keywords = {Arrhenius, Distribution, Frozen vegetables, shelf life},

pubstate = {published},

tppubtype = {article}

}

@article{Koutsoumanis2002,

title = {Application of shelf life decision system (SLDS) to marine cultured fish quality},

author = {K. Koutsoumanis and M.C. Giannakourou and PS. Taoukis and G.J.E Nychas},

doi = {10.1016/s0168-1605(01)00659-6 },

year  = {2002},

date = {2002-10-18},

journal = {Int. J. Food Micro},

volume = {73},

pages = {375-382},

abstract = {Growth of natural microflora of marine cultured, air-packed, sea bass (Dichentrachus labrax) was studied at isothermal conditions in the 0-15 degrees C range and kinetically modelled using the four-parameter Logistic equation. Sensory shelf life was correlated to pseudomonad population and sensory acceptability was correlated to a pseudomonad level, Ns, of 10(7). The variability of their initial population was quantitatively shown and a conductance-based rapid method specific to sea bass pseudomonad enumeration was established as a practical means of N0 determination, required in shelf life predictions. Kinetic models, shelf life correlations and N0 data were incorporated into the shelf life decision system (SLDS) shown to be an effective tool for marine cultured sea bass chill chain management leading to optimization of quality of the fish at consumer's end. },

keywords = {fish quality, shelf life, SLDS},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2002b,

title = {Application of a TTI-based distribution management system for quality optimisation of frozen vegetables at the consumer end},

author = {M.C. Giannakourou and PS. Taoukis},

doi = {10.1111/j.1365-2621.2003.tb14140.x},

year  = {2002},

date = {2002-10-12},

journal = {J.Food Sci},

volume = {68},

issue = {1},

pages = {201-209},

abstract = {The applicability of Time Temperature Integrators (TTI) for frozen chain management was assessed. Shelf life kinetics indices of frozen green peas and white mushrooms and response kinetics of suitable enzymatic TTI were used to confirm the monitoring effectiveness of TTI, in a controlled field test with 200 products. Comparison to actual measurements of quality indices showed that TTI response provides a reliable indication of the relative quality status of the products. The potential of Least Shelf-Life First Out (LSFO) system, a TTI based management system for frozen product distribution and stock rotation, was demonstrated by Monte Carlo technique that showed consistent, acceptable quality and minimization of rejected products at the consumer end.},

keywords = {Arrhenius, chain  management, frozen, shelf life, TTI  (Time  Temperature  Integrators)},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2002,

title = {Systematic application of Time Temperature Integrators as tools for control of frozen vegetable quality},

author = {M.C. Giannakourou and PS. Taoukis},

year  = {2002},

date = {2002-10-09},

journal = {J.Food Sci},

volume = {67},

issue = {6},

pages = {2221-2228},

keywords = {frozen vegetable quality, Time Temperature Integrators},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2001b,

title = {Applicability of the intelligent Shelf Life Decision system for control of nutritional quality of frozen vegetables},

author = {M.C. Giannakourou and K. Koutsoumanis and E. Dermesonlouoglou and PS. Taoukis},

doi = {10.17660/ActaHortic.2001.566.34},

year  = {2001},

date = {2001-10-10},

journal = {Acta Hort},

volume = {566},

pages = {275-280},

abstract = {The final quality of optimally processed frozen food products depends on the temperature conditions of storage, handling and distribution, that often deviate from recommended. Despite the stability accomplished by proper frozen storage, the loss of nutritional parameters, such as Vitamin C for green vegetables is significant, due to the improper temperature conditions from its manufacture to the final consumption. The necessary constant monitoring and control of the real chill chain is achieved by Time Temperature Integrators(TTI) and can help the determination of the shelf-life of such products. The intelligent Shelf Life Decision System (SLDS), which aims at the optimization of the stock-rotation policy, integrates predictive kinetic models of food spoilage, data on initial vitamin C content of different batches of frozen vegetables, and the capacity to obtain the full temperature history of the food product with TTI. This effective chill chain management tool leads to a narrower distribution of nutritional quality at consumption time, reducing the probability of products consumed past shelf life end.},

keywords = {ascorbic acid, Frozen vegetables, Monte Carlo simulation, SLDS, TTI},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2001,

title = {Development and assessment of an intelligent shelf life decision system for quality optimisation of the food chill chain},

author = {M.C. Giannakourou and K. Koutsoumanis and G.J. Nychas and PS. Taoukis},

doi = { 10.4315/0362-028x-64.7.1051 },

year  = {2001},

date = {2001-10-04},

journal = {Journal of Food Protection},

volume = {64},

issue = {7},

pages = {1051-1057},

abstract = {The principles of application of a Shelf Life Decision System (SLDS) for the optimization of the distribution of chilled fresh and minimally processed food products are developed. The SLDS integrates predictive kinetic models of food spoilage, data on initial quality from rapid techniques, and the capacity to continuously monitor temperature history of the food product with Time Temperature Integrators (TTIs) into an effective chill chain management tool that leads to an improved narrow distribution of quality at consumption time, effectively reducing the probability of products consumed past shelf life end. The applicability and effectiveness of the SLDS is demonstrated and evaluated based on actual food spoilage and TTI kinetics and chill chain data employing the Monte Carlo simulation method. },

keywords = {quality optimisation},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou1999,

title = {Phospholipids from edible Mediterranean cephalopods},

author = {V.J. Sinanoglou and S. Miniadis-Meimaroglou

},

url = {https://www.researchgate.net/publication/12501173_Phospholipids_in_Mediterranean_Cephalopods},

year  = {1999},

date = {1999-10-01},

journal = {Z. Naturforsch},

volume = {55c},

pages = {245-255},

abstract = {Polar lipids of the cephalopods Eledone moschata, Sepia officinalis and Todarodes sagittatus mantle, represent 50.5%, 66.1% and 74.2% of wet tissue respectively. On the other hand the polar lipids of these three species of cephalopods constitute of 80.8%, 94.8% and 93.7% of phospholipids, respectively. The main phospholipids identified were phosphatidylcholine (52.2, 51.3 and 58.4% of total phospholipids respectively in the above mentioned species), phosphatidylethanolamine (18.1, 19.7 and 23.9%), sphingomyelin (10.7, 15.2 and 6.7%), lysophosphatidylcholine (3.1, 3.8 and 1.8%) and the unusual lipid ceramide aminoethylphosphonic acid (15.9, 10 and 9.2%). The 56.8% of phosphatidylcholine in Eledone moschata, the 46% in Sepia officinalis and the 74.1% in Todarodes sagittatus refer to the structure of 1,2-diacyl-glycerocholine and the remaining percentage refer to the structure of 1-o-alkyl-2-acyl-glycerocholine or 1-o-alkyl-lenyl- 2-acyl-glycerocholine. The 87.2% of phosphatidylethanolamine in Eledone moschata, the 81% in Sepia officinalis and the 90.7% in Todarodes sagittatus refer to the structure of 1,2-diacyl-glyceroethanolamine and the remaining percentage refer to the structure of 1-o-alkyl-2-acyl-glyceroethanolamine or 1-o-alkyl-1-enyl-2-acyl-glyceroethanolamine. The major saturated fatty acids in phosphatidylcholine and phosphatidylethanolamine were C16:0 (30.3-67.5% and 23.2-54.5% ) and C18:0 (3.6-17% and 15.4-28% ), respectively, while the major unsaturated fatty acids in these lipids were C18:1n-9, n-7 (1.0-7.3% and 5.3-10.5% ), C20:5n-3 (1.5-9.8% and 4,5-15.8% ) and C22:6n-3 (12.5-42.0% and 7 .0 - 11.3%), respectively.},

note = {(I F: 0.709) 14ετεροαναφορές},

keywords = {cephalopods, Phospholipids},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2022,

title = {Fatty acid of neutral and polar lipids of (edible) Mediterranean cephalopods},

author = {V.J. Sinanoglou and S. Miniadis-Meimaroglou},

doi = {10.1016/S0963-9969(99)00014-9},

year  = {1998},

date = {1998-10-01},

urldate = {1998-10-01},

journal = {Food Res. Inter.},

volume = {31},

issue = {6-7},

pages = {467-473},

abstract = {The mantles (edible parts) of three species of cephalopod molluscs from Saronicos Bay (Greece), a popular food consumed by Greeks, were examined for its neutral lipids and fatty acids and found to be excellent sources for polyunsaturated fatty acids (especially n-3). Total lipids of the cephalopods Eledone moschata, Sepia officinalis and Todarodes sagittatus mantle, constituted 2.0, 1.4 and 1.7% of wet tissue, respectively. Neutral lipid components of the mantles of the above mentioned organisms constituted 49.5, 33.9 and 25.8% of the total lipids, respectively. The main neutral lipids identified, for E. moschata were triglycerides 66.1%, free sterols 26.2% and sterol esters 5.4%; for S. officinalis were triglycerides 29.6%, free sterols 66.7% and sterol esters 1.2%; and for T. sagittatus were triglycerides 5.5%, free sterols 92.7% and sterol esters 0.6%. The main fatty acids found were: C16:0 (E. moschata 17.27%, S. officinalis 19.27%, T. sagittatus 26.66%), C18:0 (E. moschata 6.63%, S. officinalis 8.22%, T. sagittatus 4.90%), C20:5 (n-3) (E. moschata 16.73%, S. officinalis 17.59%, T. sagittatus 15.65%) and C22:6 (n-3) (E. moschata 24.71%, S. officinalis 30.69%, T. sagittatus 35.70%). By estimating the quantity of total sterol (cholesterol) and triglycerides in the meals it seems that if one consumes the same quantity of each of these cephalopods the intakes of total sterol and of the polyunsaturated n-3 fatty acids from 100 g of mantle is about the same and supplies 0.26, 0.32 and 0.40 g of sterols, respectively, and 0.45, 0.32 and 0.40 g of n-3 fatty acids, respectively, while the triglycerides content is quite different and supplies 0.65, 0.14 and 0.02 g of triglycerides, respectively.},

note = {(I F: 3.005), 54ετεροαναφορές},

keywords = {acid, cephalopods, fatty acids, lipids, molluscs, order Sepiodea, order Teuthoidea, Todarodes sagittatus},

pubstate = {published},

tppubtype = {article}

}